Vanilla Ice Cream Rice Cake Recipe

Name: Vanilla Ice Cream Rice Cake
Prep time: 55 min
Cook time: 2 min
Total time: 57 min
Yield: 12
Cuisine: Korean
Ingredients: 2 Egg yolks; 30g Sugar; 100g Condensed milk; 5g Corn starch; 150g Hot milk; 10g Vanilla bean paste; 250g Heavy cream; 200g Glutinous rice powder (Dry); 80g Sugar; 2g Salt; 250g Hot water; Sponge cake sheet

Cooking TreePublished: 2023-03-05 Updated: 2023-03-0201.6K views

Vanilla Ice Cream Rice Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a perfect ice cream by adding vanilla ice cream~
White glutinous rice cake with white vanilla ice cream gives it a clean and cool feeling.

I also made vanilla ice cream by myself, but you can easily make it by adding commercially available ice cream.
If you make it using a sponge cake sheet rather than just adding ice cream, it is easier to shape and tastes much better.

For the sponge sheet, I used about 2 1cm thick 18cm sheets~

It is delicious even if you freeze it and eat it hard. When it melts slightly, the rice cake becomes soft and has a good texture.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Vanilla Ice Cream Rice Cake

Pin Print

Rating: 5.0/5
( 43 voted )

Serves: 12 Prep Time: 55 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg yolks

30g Sugar

100g Condensed milk

5g Corn starch

150g Hot milk

10g Vanilla bean paste

250g Heavy cream

200g Glutinous rice powder (Dry)

80g Sugar

2g Salt

250g Hot water

Sponge cake sheet

Instructions

Add sugar to egg yolk and mix, add cornstarch and mix, then add condensed milk and vanilla bean paste and mix.

Pour hot milk, mix, put in a saucepan and heat over low heat until slightly thickened.

Transfer to another bowl and cool in the refrigerator.

Whip the fresh cream to about 70% and filter the cooled (3) through a sieve and mix.

Put in a container and harden in the freezer for at least 6 hours.

Mix glutinous rice flour with sugar and salt, add hot water and mix, cover with plastic wrap and microwave for 2 minutes.

Mix well, cover with cling film, rotate for 2 minutes, and knead for about 5 minutes until sticky.

Sprinkle starch, put the dough on top and cool it down to a lukewarm size, then cut it into a suitable size and spread it out.

Put the dough in a silicone mold, scoop out vanilla ice cream with a hemispherical measuring spoon, put a sponge cake sheet cut into 4cm, and wrap it with the dough.

Freeze firmly in the freezer.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.